Ingredients:
1/3 cup white wine vinegar
2 spring onions, roughly chopped
2 tsp. chopped tarragon
2 egg yolks
4 oz. of butter, cubed
Instructions:
Put the white wine vinegar, spring onion and tarragon in a small pan. Bring to a boil, then reduce the heat slightly and simmer until the mixture has reduced by a third. Allow to cool completely and then strain the vinegar into a heatproof bowl.

Add the egg yolks to the bowl, then place the bowl over a pan of barely simmering water. Whisk until the mixture is thick and pale. Add the butter, a cube at a time, whisking between each addition until the mixture is thick and smooth. Season to taste with salt and pepper and serve immediately.

Ingredients:
1 French shallots, chopped
3 tablespoon white wine vinegar
7 oz. unsalted butter, cubed
Lemon juice
Instructions:
Put the shallots, vinegar and 3 tablespoon water in a pan and bring to the boil. Reduce the heat and simmer until reduced to 2 tablespoons. Remove from the heat, strain into a clean pan and return to low heat.

Whisk in the butter a few pieces at a time. The sauce will thicken as the butter is added until it is the same consistency as cream. Season to taste with salt, pepper and lemon juice.

Ingredients:
1/2 teaspoon dijon-style mustard
3 tablespoon white-wine vinegar
1/3 cup Olive oil
2 teaspoon Minced fresh parsley leaves
1 hard-boiled large egg
Instructions:
In a bowl whisk together the mustard, the vinegar, and salt to taste, add the oil in a stream, whisking, and whisk the vinaigrette until it is emulsified. Stir in the parsley.

Halve the egg lengthwise, reserving one half for another use, force the remaining half through a coarse sieve into the bowl, and stir the vinaigrette until it is combined well.

You need to put a cake pan into 1″ of water to make this type of cake. It needs to sit in the middle of the oven. You thus need a cake pan and another pan (roasting pan, etc) where you can put 1″ of water in it and its big enough to hold the cake pan.

In the bowl, use a mixer to beat softened cream cheese, ricotta, sour cream and “sugar substitute” on low speed for about 1 minute until well blended.